Aussie Beef Rump Cap Sambos

Nutrition per serve

Ingredients

• 5g mint and garlic seasoning
• 300g beef rump cap
• 1pcs cos lettuce
• 1pcs tomato
• 1pcs onion
• 2pcs sandwich rolls
• 50g smoky aioli
• 23ml olive oil
• 8ml balsamic vinegar
• 3ml sugar

Method

1. Step 1 — Roast beef
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Combine the mint and garlic seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the beef and turn to coat. Transfer to the lined tray. Roast the beef for 20 mins for medium-rare, or until cooked to your liking. Remove from the oven and rest for 8 mins (see Kitchen 101).
2. Step 2 — Prep ingredients
   Meanwhile, trim the lettuce, then separate the leaves. Halve the tomato and thinly slice. Thinly slice the onion. Combine 2 tsp olive oil and 1 tsp balsamic vinegar in a large bowl and season with salt and pepper.
3. Step 3 — Caramelise onion
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the onion, stirring regularly, for 6 mins or until soft and golden. Add ½ tsp sugar and ½ tsp balsamic vinegar and cook, stirring, for 2 mins or until the onion is caramelised. Remove the pan from the heat.
4. Step 4 — Bake rolls
   While the onion is cooking, cut the bread rolls in half. Put on an oven tray, cut-side up, and bake for 4-5 mins until lightly toasted.
5. Step 5 — Serve up
   Slice the beef. Spread the rolls with the aioli. Layer the bases with some lettuce and tomato, then add the beef and onion. Sandwich with the tops. Add the remaining lettuce and tomato to the dressing and toss to combine. Divide the steak sambos and salad among plates and enjoy!
6. Step 6 — Kitchen 101
   Resting the beef allows the moisture to re-absorb into the meat, ensuring it is tender and juicy.

Allergens

Sulfit, Sojabohnen, Gluten, Wheat, Eier